I grew up watching Anthony Bourdain, hoping I could be the female version of him. His love for other cultures far and wide was a huge inspiration for me. Bourdain was a legend and his passing effected me and others greatly.
These are the kinds of people I look up to, people who have overcome many hardships and openly speak of their imperfections. They are people who are willing to sit with any man of any stature without judgement. Some of my favorite chefs are these kinds of people, because food is something that should be shared regardless of status. There’s a place for ostentatious eating, then there’s Africola.
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The author and Michelin star chef Duncan Welgemoed is like those chefs I explained above. He created a restaurant in Australia called Africola which is inspired from his South African roots. He has lived a colorful life, which shows in his cookbook Africola. Let’s learn more about this beloved chef and why we adore his unapologetic punk-like mannerisms.
Duncan Welgemoed has lived a fast paced life. He grew up in South Africa near Johannesburg, a rough place to live. This was during apartheid, which was a terrifying and exciting time. His family moved to the border of Mozambique after his father was shot (he survived), but they realized they needed to move. He dropped out of school at 13, but was mentored by a woman who taught him “real life necessities.” When he turned seventeen, Welgemoed quickly moved to Britain in hopes of becoming an Egyptologist, but ended up starting his career as a chef. This is a quick summary, but he has cooked at Restaurant Gordon Ramsay, England’s Michelin-starred restaurants including the Goose in Britwell Salome and Raymond Blanc’s Le Manoir aux Quat’Saisons. He has since moved to Adelaide in Australia to open his amazing restaurant Africola.
Africola features foods from Welgemoed’s home in South Africa and other African countries. This cookbook is filled with bold tastes, distinct ingredients, and jaw-dropping dishes.
The chapters in Africola are divided as such:
Slaughterhouse Braai (F@*! Sustainability)
La Mer (Vaguely Vegan)
V is for Vegetables (chefs are not rock stars, chefs are drug addicts)
Acid Trip
Bread and Circuses
James Brown’s Condiment Cart
Seriously Whipped Desserts
Wolf Creek Bakery Counter Desserts (not a paid service announcement)
If Not Wine, Wine Not? (hooch, shots and bowls)
How to run a kitchen on passive aggressive post it notes
*I got a kick out of the last chapter.*
Snark aside, Welgemoed’s Africola cookbook focuses on sustainably sourced, low-impact-on-the-earth ingredients. This is something that many chefs are starting to do, which I appreciate. The chapters are a bit deceptive, because this cookbook is quite veg-forward.
The portion sizes are huge, which I feel is a rarity when cooking from cookbooks by Michelin chefs. Not only are these sizable meals, but the flavors are vast. All of his dishes explores the expansive flavors of Africa. It might be intimidating trying new cuisine, but the ingredients are fairly accessible. They can be easily found online or at your local grocery store.
This cookbook is filled with all kinds of unique cooking techniques like smoking, fermentation, pickling, and my favorite cocktail making. I love that Welgemoed openly shares his secrets with us!
Not only does this Michelin star chef give us amazing recipes to try, but he provides a soundtrack to accompany you while you cook. (I can’t find the list of music). Knowing that Welgemoed was partially kicked out of his private school for his love of alternative rock such as Nine Inch Nails – we can probably guess what the soundtrack entails.
Welgemoed is frustrated with the tunnel-vision of Michelin star cooking, thus taking on the project of Africola. The Africola cookbook expands and modernizes African cuisine, while at the same time adjusting what Michelin star dishes look like.
This is a fascinating read and tells an honest story paired with delicious recipes.
~Kaiti
